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EFFECT OF DIFFERENT HYDROCOLLOIDS ON THE STABILITY OF FROZEN STORED MINCED FILLETS OF WHITING AND COD.

Author(s) : DA PONTE D. J. B., ROOZEN J. P., PILNIK W.

Summary

PECTINS, ALGINATES, CARRAGEENANS, CARBOXYMETHYL CELLULOSES, XANTHAN, LOCUS BEAN GUM AND A COMBINATION OF XANTHAN AND LOCUS BEAN GUM WERE USED AS ADDITIVES (5 G/KG) IN MINCED FILLETS OF WHITING AND COD STORED AT 255 K (-18 DEG C) FOR 3 MONTHS. REMARKABLE DIFFERENCES IN TEXTURE AND WATER HOLDING CAPACITY WERE OBSERVED. EXCEPT KAPPA CARRAGEENAN AND THE HYDROCOLLOIDS WITH RELATIVELY LOW VISCOSITY, THE ADDITIONS IMPROVED THE WATER HOLDING CAPACITY AND REDUCED THE TOUGHENING PROCESSES DURING FROZEN STORAGE.

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Pages: 1985-4

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Details

  • Original title: EFFECT OF DIFFERENT HYDROCOLLOIDS ON THE STABILITY OF FROZEN STORED MINCED FILLETS OF WHITING AND COD.
  • Record ID : 1987-0600
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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